Sopes | GOYA

Starters & Salads


A sope is a popular street snack that you’ll find almost everywhere in Mexico! The foundation of a sope is a homemade corn flour shell that we like to think of as a little cup; thicker than a tortilla, the sope shell has the added benefit of a rim around the edge to keep in all of the toppings. Here, we explain how to easily make the sope shells with GOYA® Masarica - corn flour. Then, we layer the sopes with some of our favorite Mexican ingredients, like traditional refried beans, spicy Salsita, shredded cheese, avocado and lettuce. ¡Que Rico!

Makes: 12 Sopes

Prep time: 15 min. plus resting

Total time: 40 min.


2 cups GOYA® Masarica

GOYA® Corn Oil, for frying

1 can (16 oz.) GOYA® Traditional Pinto Refried Beans, heated

4 oz. white cheese, shredded

2 avocados, chopped

2 cups shredded lettuce

2 tomatoes, chopped

GOYA® Salsita, optional


1. In large bowl, mix Masarica with 2 cups warm water until combined. Knead dough until smooth (dough should be consistency of play dough. If dough is dry, add warm water in 1 tablespoon measures. If dough is sticky, add Masarica in 1 tablespoon measures, then knead until smooth). Divide dough into 12 equal parts and form into small balls. Place balls of dough on paper towel and cover.
2. Pat each ball into round disc shape that measures about 3 inches in diameter. Use fingertips to gently form slight lip around edges of each disc. Transfer sope shells to large plate or baking sheet; cover with damp paper towels.
3. In medium, heavy saucepan, heat about ¾” corn oil over medium-high heat until oil is hot but not smoking. Cook sope shells in batches, gently flipping once, until golden brown on both sides, about 3-4 minutes per batch; transfer to paper towel-lined plate to drain and cool slightly.
4. Assemble sopes by filling with warm refried beans, shredded white cheese, avocado slices, shredded lettuce and tomato slices. Serve immediately with.

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Sazón with Coriander and Annatto

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